So today I tried an experiment. I took two different recipes and adapted them together. The first was a brine, the second was for the roasting. Here’s what I did in case you want to try it…
Brine:
- 2 gallons Water
- 1 gallon Apple Juice
- 1c Kosher Salt
- 3/4c Packed Brown Sugar
- 1 1/2c Maple Syrup
Combine in brining bag or unscented trash bag in 5 gallon bucket, cooler, etc. Use your imagination. Just keep the turkey refrigerated and totally covered in liquid during this process. Brine about 12 hours or overnight.
Once done brining, pat the turkey dry and continue with this roasting recipe:
- 1c butter (room temp)
- 2T Rosemary
- 2T Thyme
- 1 Onion (quartered)
- 1 Granny Smith Apple (quartered)
- 4 Garlic Cloves
- 6 sprigs of Rosemary
- 6 Sprigs of Thyme
- 3c Apple Juice
- 1c Water
Combine butter, rosemary and thyme together and rub under turkey skin. Rub any leftover butter mix all over turkey. Insert onion, apple, garlic, rosemary and thyme sprigs into turkey cavity and tie legs together. Place in roasting pan along with the apple juice and water. Roast per instructions for turkey size covering with foil once skin browns. Temperature should read 180°F in thickest part of the breast and leg. Remove from oven, cover with foil and let stand 30 minutes before carving. Enjoy!


